Cooking Instructions

Coditos a la Hawaiiana (Hawaiian noodle dish)

Mix some pineapple juice with cream in a small bowl and set aside. Cook the noodles
according to package directions. As soon as the noodles are tender, drain well. Heat the
margarine skillet over moderate heat for 1 minute. Add the chopped onion and garlic and
cook for 3–4 minutes, stirring occasionally. Stir in the pineapple-juice-cream mixture and
add to the skillet along with the pineapple chunks. Bring to boil over moderate heat and
cook, stirring constantly, until the sauce is thickened and clear about 3 minutes. Spread
the pasta with the sauce, season with parsley and serve.

Enchiladas potósinas (Tortillas Potosinas)

Heat the rapeseed oil in a skillet. Sauté the chopped onion and garlic. Add the peeled and
sliced potatoes and carrots as well as the chopped tomatoes. Simmer for 10–15 minutes.
When soft and brown, remove to a small bowl and mix in the queso panela to make the fi
lling. Season with spices. Fill each of the tortillas with the fi lling, placed along the middle.
Fold each enchilada in half, making sure no fi lling comes out. Place the tortillas on a
heated griddle or on a nonstick sauté pan with a little oil, and cook for 3 minutes on each
side. When nice and golden brown on each side, remove from the pan. Serve on a bed of
shredded lettuce with the salsa verde on top. If desired, have cream on the side.

Salsa verde (Green tomato sauce)

Remove papery husks from tomatillos (green tomatoes) and rinse well. Place tomatillos in a
saucepan, cover with water. Bring to boil and simmer for 5 minutes. Remove tomatillos
with a slotted spoon. Place tomatillos, chopped onions, garlic and spices in a food processor
(or blender) and pulse until all ingredients are finely chopped and mixed. Season with salt.
Cool in refrigerator.